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Leopold's Stout

Leopold's Stout is a simple, easy stout that matures quickly. Smooth and roasty, it'll keep your beer-loving friends coming back for more! Best served on draught, but I keg-condition this instead of force-carbonating, as the conditioning yields a creamier head of smaller bubbles.

Brewer: Bob Davis - Three Hounds Aleworks Email: bob@reconstructinghistory.com
URL: http://www.freewebs.com/nq3x
Beer: Leopold's Stout Style: Irish Dry Stout
Type: Extract w/grain Size: 5.5 gallons
Color:
105 HCU (~36 SRM)
Bitterness: 22 IBU
OG: 1.044 FG: 1.012
Alcohol: 4.2% v/v (3.3% w/w)
Grain: 12 oz. British crystal 50-60L
1 lb. Roasted barley
Steep: Grains cracked and steeped in muslin sacks, sparged with 170°F liquor to yield 3-3.5 gallons of liquor in the kettle.
Boil: 60 minutes SG 1.070 3.5 gallons
6 lb. Light malt extract
Use the late-addition method for extract, adding half the extract at commencement of boil and remainder just before flameout. IBUs with that method should be ~30.

Yeastex and Whirlfloc added at 45 minutes.
Hops: 1.5 oz. Willamette (5% AA, 60 min.)
Yeast: I like this with Nottingham Ale dry yeast, but a good Irish Ale liquid yeast works well, too.
Carbonation: Keg-condition for a target of 2 volumes of CO2.

Recipe posted 03/02/08.